Abstract
Flaxseed flour has gained popularity among consumers worldwide due to the various nutrients and bioactive compounds it contains. The aim of this study was to evaluate the cooking yields, the nutritional value, and the sensory acceptability of fish burgers with an addition of flaxseed flour in different concentrations (5, 10, and 15%). The results showed that the cooking yields (79.2%) of the F0 (control) group was lower (p < 0.05) than the burger to which flaxseed four was added. The flaxseed addition had some effect on the nutritional value of the fish burgers. The flaxseed rates increased the protein, but the fat content did not change significantly. The control group had the highest moisture and the lowest ash. Fish burgers made with the addition of 15% flaxseed flour had the highest energy value and the lowest moisture. There was no statistically significant difference among the fish burger groups with respect to sensory properties. The general acceptability scores showed that the group with the most positive response was the one containing 10% flaxseed flour fish burgers.
Highlights
Luciobarbus esocinus (Heckel, 1843) is found throughout the Euphrates and Tigris rivers Turkey
Cooking yields of fish burgers varied between 79.2% and 83.42%
Ali et al (2019) reported that control fish burger (87.51%) had higher cooking yield values than fish burgers formulated with various rates of mashed pumpkin pulp or mashed potato
Summary
Luciobarbus esocinus (Heckel, 1843) is found throughout the Euphrates and Tigris rivers Turkey. İt is one of the biggest freshwater fish in Turkey. Flaxseed (Linum usitatissimum) has been part of human nutrition for years. Recent research studies have shown that flaxseed is an important plant source containing beneficial compounds for health besides being rich in alpha-linolenic acid (ALA), good quality protein, fat, antioxidant, lignins and fiber (Goyal et al, 2014). According to Gutierrez et al (2010), the chemical composition of the flaxseed carried out a high content of oil (43.90%) and protein (21.34%). The popularity of flaxseed has grown rapidly in recent years for their nutritional properties and beneficial effect on the growth and development of children as well as on reducing the risk of cardiovascular disease, diabetes, gastro-intestinal health and brain development and function (Parikh et al, 2019). There are almost no studies on fish burger produced from fish mince
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